15 February, 2016

Cauliflower Buffalo Steaks

This is an oil free recipe. If you eat them on a sandwich, like we did, and depending on the type of bread you use, you may be able to go completely oil free if you wish.

We make the cauliflower buffalo bites all the time around here. We wanted something a little bit different, so, I came up with cutting the cauliflower into ‘steaks’ instead of florets. This made the perfect size for a sandwich. I cut them in half AFTER BAKING them to fit on this sandwich but, they can be served as is or cut to fit any type of bread.

Pre-heat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.

Mix together the flour and the water until it is of pancake consistency. You do not want it to be too thick nor too thin.

Put your flour and water mixture into one large bowl (big enough for the steaks to fit into), your panko bread crubms into another large bowl, and your hot sauce into another large bowl. The bowls do not need to be deep, just wide.

Remove the green parts from the cauliflower. Do not cut off the stem part as you want it to stay together.

Cut the cauliflower so it is shaped more like a square than a circle. You will only need to slice a bit off of each side.

Then, cut into 1/2 inch slabs.

Take each slab and cover thoroughly with the flour/water mixture, then straight into the panko crumbs. Make sure it is covered completely. Then, place them directly onto the parchment lined baking sheet.

Put into the oven and bake for 30 minutes. Flip halfwat through. Remove from the oven with tongs and dip into the Frank's Hot Sauce. Cover it completely with the sauce. Repeat for each steak.

Then, place them back onto the parchment lined sheet.

Bake for an additional 15 to 30 minutes. I like to bake them until they start to crisp up and get a little browned on the edges, but that is a personal choice.

Remove from the oven and serve as is or dress them up on a sandwich, as is depicted.